Bread Pot Fondue
A warm, cheesy bread pot fondue featuring sharp Cheddar, ham, green chilies, and sour cream, perfect for sharing with fresh vegetables and crusty bread slices.
Ingredients
- 1 round, firm loaf bread (1 1/2 lb., 8 to 10-inches in diameter) ⓘ
- 2 cups shredded sharp Cheddar cheese (8 oz.) ⓘ
- 2 packages (3 oz. each) cream cheese, softened ⓘ
- 1 1/2 cups dairy sour cream ⓘ
- 1/2 cup diced cooked ham (5 oz.) ⓘ
- 1/2 cup chopped green onion ⓘ
- 1 (3 oz.) can whole green chilies, drained and chopped ⓘ
- 1 teaspoon Worcestershire sauce ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1 tablespoon butter, melted ⓘ
- Assorted raw vegetables for dipping such as broccoli flowerets, radish roses, red and yellow pepper strips, mushroom caps, cauliflower flowerets, and celery sticks ⓘ
Instructions
- Preheat oven to 350°F (moderate).
- Slice off the top of the bread loaf and reserve it.
- Hollow out the inside of the bread with a small paring knife, leaving a 1/2-inch shell.
- Cut the removed bread into 1-inch cubes; set aside for toasting.
- Mix shredded Cheddar, softened cream cheese, sour cream, cooked ham, chopped green onion, chopped green chilies, Worcestershire sauce, melted butter, and vegetable oil in a bowl.
- Fill the hollowed bread shell with the cheese mixture.
- Place the bread top back on the shell and bake until the filling is hot and bubbly, about 20-25 minutes.
- Toast the bread cubes until golden brown, then serve alongside the fondue with assorted raw vegetables for dipping.
Tips & Substitutions
For a creamier fondue, consider using a blend of cheeses like Gruyère or Fontina in addition to the sharp Cheddar. You can substitute diced cooked turkey or chicken for the ham, and add spices like garlic powder or paprika for extra flavor. Be sure to hollow out the bread carefully to avoid tearing the shell. Pair it with raw vegetables like broccoli flowerets and celery sticks for added crunch.
Serving Suggestions
Serve the bread pot fondue hot, placing it in the center of the table surrounded by toasted bread cubes and assorted raw vegetables for dipping. It pairs beautifully with a fresh salad or a light soup. This dish is perfect for parties or game nights, providing a fun and interactive dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the fondue in an oven-safe dish, cover with foil, and bake at 350°F until heated through, about 15-20 minutes. The bread can be toasted again briefly to refresh its texture before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Pot Fondue contains roughly 513 calories, with 17g protein, 44g carbohydrates, and 31g fat. It is an excellent source of vitamin A (35% of the Daily Value), protein (33% of the Daily Value), and calcium (32% of the Daily Value). Note that it is relatively high in sodium, at 740mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this fondue ahead of time?
Yes, you can prepare the cheese mixture and hollow out the bread up to a day in advance. Store the mixture in the refrigerator and assemble the fondue just before baking. It’s a great way to save time for parties or gatherings.
What type of bread works best for this recipe?
A firm round loaf like sourdough or French bread works best, as it holds up to the filling without becoming soggy. Ensure it's fresh but not too soft, so it can maintain its shape while baking.
Can I use a different type of cheese?
Absolutely! While sharp Cheddar is traditional, feel free to experiment with other cheeses. A blend of Gruyère and Emmental would add a nutty flavor, or try a spicy pepper jack for a kick. Just be mindful of the melting properties of the cheese you choose.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).